Dessert is a big deal in our house. A few years back we came across this recipe in The New York Times for raspberry crumble that featured a nutty flax and oat topping so out of this world I don’t think we have made it any other way since. Whenever we do go to whip up another batch we tend to double or triple it and reserve some of the good crunchy stuff in the freezer. Toss whatever fruit you have on hand in a little sugar, let it sit to macerate, add a heaping helping of the flax and oat topping before popping it in the oven and you have one of the easiest desserts that is sure to please.